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Creamy Garlic Prawn Fettuccine
Creamy Garlic Prawn Fettuccine

Creamy Garlic Prawn Fettuccine

with Fresh Pasta & Lemony Parsley

Golden strands of fresh fettuccine combine with aromatic seasonings and meaty prawns to create a quick meal that feels a bit fancy. Add a squeeze of lemon juice and chopped parsley for a pop of fresh flavour and dinner is complete.

Allergens:
Eggs
Wheat
Gluten
Milk
Crustaceans

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Fresh Fettuccine

1 packet

Garlic Paste

1 sachet

Chilli Flakes

1 packet

Baby Leaves

packet

Parsley

1 packet

Cream

1 packet

Grated Parmesan Cheese

1 sachet

Chicken-Style Stock Powder

1 packet

Leek

1

Lemon

200 g

Peeled Prawns

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories1130 kcal
Energy (kJ)4720 kJ
Fat56.9 g
of which saturates33.8 g
Carbohydrate95.4 g
of which sugars10.6 g
Dietary Fibre4.5 g
Protein43 g
Sodium2100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Boil the kettle. • Thinly slice leek. Slice lemon into wedges.

2

• Half-fill a large saucepan with boiling water and season generously with salt. • Bring to the boil, add fresh fettuccine and cook, over high heat, until ‘al dente’, 3 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and set aside.

3

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook leek and peeled prawns, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then add garlic & herb seasoning, garlic paste and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder and the reserved pasta water and cook until slightly thickened, 1-2 minutes. • Add cooked fettuccine, baby leaves, grated Parmesan cheese and a generous squeeze of lemon juice, then toss to coat. Season with pepper. TIP: Add a splash more pasta water if the sauce looks too thick.

4

• Meanwhile, roughly chop parsley. Combine parsley, a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. Season and toss to combine. • Divide creamy garlic prawn fettuccine between bowls. • Garnish with lemony parsley to serve. Enjoy!

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